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Garlic and chilli prawns with cauliflower rice recipe

20 ratings

A tasty midweek meal with a healthy twist - swap out basmati rice for a light alternative made by blitzing cauliflower florets. Combine with king prawns cooked in garlic, chilli and ginger, and spring onions, pepper, courgette and peas for a veg packed main. See method

Serves
2

10 mins to prepare and 15 mins to cook

241 calories / serving

Healthy

Ingredients

300g (10oz) caulifower, cut into florets

1 tbsp vegetable oil

1 garlic clove, finely chopped

1 red chilli, deseeded and finely chopped

2.5cm (1in) piece fresh ginger, finely grated

150g (5oz) raw king prawns

5 spring onions, sliced

1 red pepper, deseeded and sliced

1 courgette, cut into ribbons

50g (2oz) frozen garden peas, defrosted

For the dressing

1 tbsp finely chopped fresh coriander leaves, plus extra to garnish

1 tsp clear honey

1 lime, juiced

1 tsp sesame oil

1 tbsp soy sauce

Each serving contains

Energy

1005kj241kcal12%

Fat

10g14%

Saturates

2g8%

Sugars

13g14%

Salt

Method

Whizz the caulifower in a food processor until it resembles rice. Heat half the oil in a large pan over a medium-high heat and cook half each of the garlic, chilli and ginger for 1 minute. Stir in the prawns and cook for a further 3-4 minutes, or until cooked through. Remove and keep warm.

Heat the remaining oil over a medium heat and cook the spring onions, pepper and courgette ribbons for 3 minutes. Add the caulifower rice and remaining garlic, chilli and ginger and cook for 4-5 minutes. Add the peas and cook for 1 minute.

Combine the dressing ingredients, then serve drizzled over the caulifower rice and prawns. Garnish with coriander.